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China Town Scala Shark Fins Review

4.1 /590 Reviews
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5/5
Original Text
The restaurant is located in 475-477 Yaowarat Road, Samphanthawong Subdistrict, Samphanthawong District, Bangkok, Thailand simple and basic decoration, but clean and air-conditioned. The food is the reason to come. Just delicious Cantonese seafood, very fresh and delicious. Value for money too.

China Town Scala Shark Fins

Posted: Nov 16, 2020
More Reviews
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  • หมีพาเที้ยว
    5/5Outstanding
    Original Text

    Very delicious, especially Beijing duck ​ and crab fried rice with a lot of crabs. Come to Yaowarat, try to come and taste it. The joint food fee is 2800++. Eat 5 people.

    0
    Posted: Mar 20, 2023
  • pxy0705
    5/5Outstanding
    Original Text

    The Yindu Shark Fin Restaurant in Chinatown, Bangkok, is a very large seafood restaurant. The main business here is Cantonese cuisine, of which all kinds of seafood and roast suckling pigs are definitely the signature products here, the taste is really delicious, and the price is not expensive, it is definitely a very cost-effective seafood restaurant.

    0
    Posted: Mar 16, 2020
  • _We***59
    5/5Outstanding
    Original Text

    [Taste] [Environment] [Service] Suddenly I want to go again... I miss Chinatown, the epidemic is over as soon as it ends.

    0
    Posted: Apr 16, 2022
  • M18***60
    1/5Terrible
    Original Text

    The garbage is very good, arranged for us to come in, at six o'clock, the order said that there is nothing but shark fins, what kind of garbage restaurant is this?

    0
    Posted: Feb 9, 2024
  • wlim
    5/5Outstanding
    Original Text

    Curry crab. Roast suckling pig.

    0
    Posted: Apr 27, 2022
  • 乖小咪
    5/5Outstanding
    Original Text

    Silver City Shark Fin Restaurant is a very large Cantonese seafood restaurant in Bangkok's Chinatown. Here you can taste many authentic Cantonese dishes, of which roast suckling pig must taste, the skin crispy meat tender, really very delicious, in addition, the seafood here is also very fresh, using Cantonese-style sorghum to make the seafood more delicious.

    0
    Posted: Jan 12, 2020
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